Ingredients:

  • 4 cups (950 ml) Filtered Water
  • 2 cups (475 ml) Unsweetened Cranberry Juice (100%)
  • 1 inch (2.5 cm) piece Fresh Ginger, thinly sliced and lightly bruised
  • 2 large Cinnamon Sticks (whole)
  • 1/4 cup (60 ml) Apple Cider Vinegar (with the Mother)
  • Juice of 1 medium lemon (approx. 30 ml)
  • 1–2 Tbsp Pure Maple Syrup or Raw Honey (optional, adjust to taste)

Instructions:

  1. Prepare the Aromatics: Thinly slice the ginger piece. Use the flat side of your knife or a rolling pin to gently bruise the slices—this helps release their potent flavour and beneficial oils quickly.
  2. Combine Liquids and Spices: Pour the filtered water and unsweetened cranberry juice into a large saucepan. Add the bruised ginger slices and the cinnamon sticks.
  3. Simmer Gently: Place the saucepan over medium-high heat and bring the mixture just up to a gentle simmer (small bubbles forming around the edges). Do not bring it to a rolling boil.
  4. Steep for Depth: Reduce the heat to low, cover the pot, and let the mixture gently simmer for 10 minutes. This allows the ginger and cinnamon to infuse properly.
  5. Rest Off Heat: Remove the saucepan from the heat. Allow it to rest, covered, for an additional 15–20 minutes. This essential step further deepens the flavour profile.
  6. Strain the Base: Carefully strain the infused liquid into a separate bowl or heatproof container, discarding the spent ginger and cinnamon sticks.
  7. Add the Beneficials: Stir in the pre-measured apple cider vinegar and the fresh lemon juice. (These are added off-heat to preserve their enzymatic activity and Vitamin C content.)
  8. Adjust Sweetness: Taste the mixture. If the sharpness is too intense, stir in the maple syrup or honey, 1 teaspoon at a time, until the flavour is balanced to your liking.
  9. Serve: Serve the tonic immediately in mugs while warm, or allow it to cool completely before chilling in the refrigerator for up to 5 days.